Zesty Cuban Mojo Pork Roast

1. Create the Brine

In a bowl, combine the kosher salt, brown sugar, lime zest, orange zest, minced garlic, ground cumin, dried oregano, and red pepper flakes.

2. Prepare the Pork

Take the boneless pork butt and trim any excess fat, leaving the fat cap intact. Score the fat cap in a 1-inch crosshatch pattern.

3. Apply the Brine

Rub the salt mixture all over the pork, ensuring it is well-coated. Wrap the seasoned pork tightly in plastic wrap and refrigerate for 12 to 24 hours.

4. Preheat the Oven

When ready to cook, preheat your oven to 325 degrees Fahrenheit.

5. Cook the Pork

Unwrap the pork and place it in a Dutch oven, fat side up. Pour about 1/2 cup of water into the pot. Cover with lid and cook for 2.5 to 3 hours, until the pork registers 175 degrees Fahrenheit.

6. Finish Cooking the Pork

Uncover the pot and continue cooking for an additional 45 minutes to 1.75 hours, until the pork reaches 195 degrees Fahrenheit and a fork slips easily into the meat.

7. Rest the Pork

Transfer the cooked pork to a carving board and tent it with aluminum foil. Let it rest for 45 minutes.

8. Prepare the Mojo Sauce

In a saucepan, heat the olive oil over medium heat and add minced garlic. Cook until fragrant. Remove from heat and stir in pineapple juice, orange juice, lime juice, yellow mustard, ground cumin, kosher salt, pepper, dried oregano, and red pepper flakes. Let cool for 5 minutes before whisking.

9. Serve the Pork

Slice the pork into thin pieces, including some shreds for texture. Arrange on a platter with thinly sliced onion rounds. Drizzle mojo sauce over the top and serve remaining sauce on the side.